We usually have our Prosciutto di Parma (Parma Ham) served as is without cooking. Classic way of wrapping the ham around melon or serving it with burrata cheese are 2 of my favourite serving styles. Recently, I had some leftover sliced Prosciutto di Parma in the refrigerator which was approaching its expiry and not ideal to be served fresh. I flipped through some old cookbooks and found this perfect recipe for our Sunday dinner!
Adapted from "Cured" by Lindy Wildsmith
Ingredients (Serves 4)
4 Sage sprigs
2 Thyme sprigs
2 Rosemary sprigs
2 Garlic Cloves, sliced
100ml Extra Virgin Olive Oil
2 Pork Tenderloins
4 slices Parma Ham
100g Parmesan Cheese
Plain flour seasoned with salt and pepper
200ml Double Cream (Optional)
Freshly Ground Black Pepper
Put 2 sage sprigs, the other herbs and the garlic in a shallow dish and cover with olive oil. Leave to infuse in a warm place in the kitchen for an hour or so.
Trim and then cut the pork tenderloins in half, discarding the ragged ends, creating 4 equal portions. Cut each tenderloin piece through the middle lengthways, but do not cut into two; open out flat to make a single slice of meat.
Sprinkle with some of the Parmesan cheese and freshly ground black pepper, lay a slice of Parma ham on the top of each, sprinkle with more Parmesan cheese and more black pepper and out a sage leaf on top. Roll each piece of pork up, dip in seasoned flour and shake off the excess, and then secure with 2 cocktail sticks.
Heat a frying pan, and when hot, add some of the infused oil and the rolls of meat and brown quickly all over. Add the cognac and cook until evaporated, then add the remaining oil, herbs and garlic and the stock. Reduce the heat and cook for 7 minutes.
Transfer the meat to a dish to rest. Pull out the cocktail sticks and discard. Add the cream, if using, to the pan and simmer for 5 minutes. Strain and serve poured over the meat. Served with your favourite carbs and vegetables.